MONSTER MERINGUES

Directions

1. Preheat oven to 200°F and line a baking sheet with parchment paper or a silicone baking mat.  

Molina Tip: Make sure your mixing bowl and whisk are completely grease-free so the egg whites can whip properly. If they feel greasy, wipe them with a paper towel lighly dampened with vinegar. 

 

2. Using a stand mixer or hand mixer, beat 4 egg whites on medium speed until small bubbles begin to form. 

3. Add cream tartar and continue beating until soft peaks form. 

4. Gradually add sugar, 1 tbsp at a time, while mixing on medium-low speed. This step is essential to create a stable meringue. 

5. Increase mixer to medium-high. When meringue is close to forming stiff peaks, add a splash of Vainilla Molina Clear. Continue beating until stiff, glossy peaks form. 

6. Divide meringue evenly among three separate bowls. Tint each batch with a different gel food coloring, gently folding in the color until evenly combined. 

7. Transfer each color to a piping bag fitted with a large round tip (or snip about ¾ inch off tip of each bag). 

8. Pipe mounds of meringue onto the prepared baking sheet. Layer the meringue slightly to create different heights and fun monster shapes. 

9. Bake on middle rack for 2 hours. 

10. Turn off the oven and leave the meringues inside for another 1 hour without opening the door. This helps prevent cracking from a sudden temperature change. Once removed, they should feel completely dry and crisp on the outside. 

11. Mix powdered sugar with a few drops of water at a time until you have a thick icing. 

12. Use this icing as 'glue' to attach candy eyes to each meringue and create your little monster faces. 

13. Enjoy your spooky treats!